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Butternut Squash Soup Recipe

Posted on 10/20/2023

in Recipes & Menu Inspiration

by Green Paper Products

Roasted pumpkin and carrot soup with cream and pumpkin seeds on wooden background.

Butternut Squash Soup

Set the perfect tone for your vegetarian Thanksgiving feast with the comforting aroma and delightful flavors of our warm and creamy Butternut Squash Soup. This velvety soup, crafted from tender butternut squash, a medley of vegetables, and a touch of seasonal spices like nutmeg and cinnamon, is a celebration of autumn in a bowl. As you gather with loved ones to give thanks, this soul-warming soup will take center stage, offering a harmonious blend of creamy richness and aromatic warmth. Elevate your holiday table with this inviting and nourishing starter that embodies the essence of a memorable Thanksgiving meal.


  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced

  • 1 large onion, chopped

  • 2 carrots, peeled and chopped

  • 2 cloves garlic, minced

  • 1 apple, peeled, cored, and diced

  • 4 cups vegetable broth

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 1/2 cup coconut milk (or any other non-dairy milk)

  • Chopped fresh parsley or chives for garnish (optional)

  • 1 tablespoon toasted pumpkin seeds


1. Prepare the Butternut Squash:

  • Peel, seed, and dice the butternut squash.

2. Sauté the Vegetables:

  • In a large pot, heat the olive oil over medium heat.

  • Add the chopped onion, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.

3. Add the Squash and Apple:

  • Add the diced butternut squash and apple to the pot. Cook for an additional 5 minutes, stirring occasionally.

4. Season the Soup:

  • Sprinkle the ground cinnamon, nutmeg, and ground ginger over the vegetables and stir to coat evenly.

  • Season with salt and pepper to taste.

5. Add the Broth:

  • Pour in the vegetable broth, ensuring that it covers all the vegetables. Bring the mixture to a boil.

6. Simmer and Cook:

  • Reduce the heat to low, cover the pot, and let the soup simmer for about 20–25 minutes, or until the butternut squash is tender and easily pierced with a fork.

7. Blend the Soup:

  • Using an immersion blender or a regular blender (in batches), carefully puree the soup until it is smooth and creamy.

8. Adjust Consistency:

  • Return the pureed soup to the pot. If the soup is too thick, you can add more vegetable broth or non-dairy milk to reach your desired consistency.

9. Add Coconut Milk:

  • Stir in the coconut milk to add creaminess to the soup. Adjust the seasoning as needed.

10. Serve: - Ladle the warm butternut squash soup into bowls. - Garnish with a sprinkle of nutmeg, chopped fresh parsley, or chives and toasted pumpkin seeds (if desired).

Concluding on a note of warmth and flavor, this Warm and Creamy Butternut Squash Soup, seasoned with the comforting spices of nutmeg and cinnamon, serves as the quintessential centerpiece for your vegetarian Thanksgiving feast. With its rich, velvety texture and a symphony of flavors, this soup embodies the spirit of gratitude and togetherness. It's the perfect way to kick off your Thanksgiving celebration, providing warmth and comfort to your loved ones as you gather around the table. Whether served as an elegant appetizer or a cozy side dish, this soup will leave a lasting impression and set the stage for a memorable holiday meal. Embrace the season and savor the simple pleasures of sharing good food with great company.

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